Try this Balsamic Rhubarb Compote recipe, or contribute your own.
Suggest a better descriptionIn a saucepan simmer vinegar with sugar and gingerroot, stirring, until sugar is dissolved and stir in rhubarb (with reserved liquid if using frozen). If using fresh rhubarb, simmer until crisp-tender, about 1 minute, and transfer with a slotted spoon to a bowl. If using frozen, as soon as mixture returns to a simmer transfer rhubarb with slotted spoon to bowl. Simmer liquid until thickened slightly, about 5 minutes, and remove pan from heat. Stir in rhubarb. Serve compote warm or at room temperature. Makes about 2 cups. Gourmet April 1995 Per serving: 523 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 136g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 9 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (426g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1577 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.5mg | 0 % | |
Potassium 34.9mg | 1 % | |
Total Carbohydrate 406g | 119 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 406g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1577
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